Generally speaking, the fermentation process of natto is only fermented by a single natto strain; Douchi fermentation will use various strains, including Mucor, Rhizopus and Aspergillus.
Therefore, the content of individual nutrients in natto is high. For example, natto is rich in thrombolytic kinase, which can effectively prevent cardiovascular and cerebrovascular embolism.
Douchi contains more diversified nutrients. It contains not only thrombolytic kinase (but lower than natto), but also resveratrol, B vitamins and other vitamins.